eCook Meal
Chicken Meatballs & Creamy Lemon Pasta
with grated Italian-style hard cheese & fresh basil
Golden chicken meatballs rest on a bed of cheese & lemon sauce-coated pasta, with pops of fresh basil & generous cracks of black pepper. Get the fork and spoon ready, Chef!
Serving guide
Choose your portion size.
PASTA, PRONTO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of the pasta water, and toss through a drizzle of olive oil.
MMMEATBALLS
In a bowl, combine the mince, the diced Onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs.
FRY THE FLAVOURBOMBS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove from the pan and cover.
BEGIN THE BECHAMEL
Return the pan, wiped down, to medium heat with 15g of butter. Add the flour and fry until golden, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the Milk, making sure there are no lumps.
ALL TOGETHER NOW
Return the pan with the sauce to medium heat and bring to a simmer. Add the Lemon zest (to taste), a squeeze of lemon juice (to taste), ½ the grated cheese, the cooked pasta, ½ the chopped basil, a sweetener (to taste), and seasoning. Loosen with the reserved pasta water until desired consistency.
PLATE UP
Plate up the creamy Lemon pasta. Top with the golden meatballs. Sprinkle over the remaining cheese, the remaining basil, and any remaining lemon zest. Finish off with a crack of black pepper. Serve with any remaining lemon wedges on the side. Enjoy, Chef!
PASTA, PRONTO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of the pasta water, and toss through a drizzle of olive oil.
MMMEATBALLS
In a bowl, combine the mince, the diced Onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion.
FRY THE FLAVOURBOMBS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove from the pan and cover.
BEGIN THE BECHAMEL
Return the pan, wiped down, to medium heat with 30g of butter. Add the flour and fry until golden, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the Milk, making sure there are no lumps.
ALL TOGETHER NOW
Return the pan with the sauce to medium heat and bring to a simmer. Add the Lemon zest (to taste), a squeeze of lemon juice (to taste), ½ the grated cheese, the cooked pasta, ½ the chopped basil, a sweetener (to taste), and seasoning. Loosen with the reserved pasta water until desired consistency.
PLATE UP
Plate up the creamy Lemon pasta. Top with the golden meatballs. Sprinkle over the remaining cheese, the remaining basil, and any remaining lemon zest. Finish off with a crack of black pepper. Serve with any remaining lemon wedges on the side. Enjoy, Chef!
PASTA, PRONTO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of the pasta water, and toss through a drizzle of olive oil.
MMMEATBALLS
In a bowl, combine the mince, the diced Onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion.
FRY THE FLAVOURBOMBS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 5-6 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan and cover.
BEGIN THE BECHAMEL
Return the pan, wiped down, to medium heat with 45g of butter. Add the flour and fry until golden, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the Milk, making sure there are no lumps.
ALL TOGETHER NOW
Return the pan with the sauce to medium heat and bring to a simmer. Add the Lemon zest (to taste), a squeeze of lemon juice (to taste), ½ the grated cheese, the cooked pasta, ½ the chopped basil, a sweetener (to taste), and seasoning. Loosen with the reserved pasta water until desired consistency.
PLATE UP
Plate up the creamy Lemon pasta. Top with the golden meatballs. Sprinkle over the remaining cheese, the remaining basil, and any remaining lemon zest. Finish off with a crack of black pepper. Serve with any remaining lemon wedges on the side. Enjoy, Chef!
PASTA, PRONTO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of the pasta water, and toss through a drizzle of olive oil.
MMMEATBALLS
In a bowl, combine the mince, the diced Onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion.
FRY THE FLAVOURBOMBS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 5-6 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan and cover.
BEGIN THE BECHAMEL
Return the pan, wiped down, to medium heat with 60g of butter. Add the flour and fry until golden, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the Milk, making sure there are no lumps.
ALL TOGETHER NOW
Return the pan with the sauce to medium heat and bring to a simmer. Add the Lemon zest (to taste), a squeeze of lemon juice (to taste), ½ the grated cheese, the cooked pasta, ½ the chopped basil, a sweetener (to taste), and seasoning. Loosen with the reserved pasta water until desired consistency.
PLATE UP
Plate up the creamy Lemon pasta. Top with the golden meatballs. Sprinkle over the remaining cheese, the remaining basil, and any remaining lemon zest. Finish off with a crack of black pepper. Serve with any remaining lemon wedges on the side. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R174.98
for 4 servings · R43.74 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
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Low Fat Fresh Milk needs 500 mlFresh Low Fat Milk 2 L 2 L at R38.99 · 25% of packR9.75
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Spaghetti needs 400 gSpaghetti Pasta 500 g 500 g at R22.99 · 80% of packR18.39
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Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Grated Italian-style Hard Cheese needs 100 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Free-range Chicken Mince needs 600 gFree Range Chicken Mince 1 kg 1 kg at R129.99 · 60% of packR77.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- Cake Flour
- NOMU Provençal Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Chicken Meatballs & Creamy Lemon Pasta?
The preparation time for Chicken Meatballs & Creamy Lemon Pasta with grated Italian-style hard cheese & fresh basil is between 20 and 35 minutes.
What is the total time required to make Chicken Meatballs & Creamy Lemon Pasta with grated Italian-style hard cheese & fresh basil?
The total time required to make Chicken Meatballs & Creamy Lemon Pasta with grated Italian-style hard cheese & fresh basil is between 30 and 45 minutes.
How many servings does Chicken Meatballs & Creamy Lemon Pasta provide?
4 servings
What are the main ingredients in Chicken Meatballs & Creamy Lemon Pasta?
Cake Flour, Chicken, Chicken Mince, Fresh Basil, Grated Italian-style Hard Cheese, Lemon, Milk, NOMU Provençal Rub, Onion, Spaghetti
What is the nutritional information of Chicken Meatballs & Creamy Lemon Pasta?
Calories: 782, Carbs: 99 grams, Fat: grams, Protein: 49.8 grams, Sugar: 15.6 grams, Salt: 995 grams
How do I prepare Chicken Meatballs & Creamy Lemon Pasta?
FRY THE FLAVOURBOMBS: Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove from the pan and cover. BEGIN THE BECHAMEL: Return the pan, wiped down, to medium heat with 30g of butter. Add the flour and fry until golden, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps. PLATE UP: Plate up the creamy lemon pasta. Top with the golden meatballs. Sprinkle over the remaining cheese, the remaining basil, and any remaining lemon zest. Finish off with a crack of black pepper. Serve with any remaining lemon wedges on the side. Enjoy, Chef! MMMEATBALLS: In a bowl, combine the mince, the diced onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. PASTA, PRONTO!: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of the pasta water, and toss through a drizzle of olive oil. ALL TOGETHER NOW: Return the pan with the sauce to medium heat and bring to a simmer. Add the lemon zest (to taste), a squeeze of lemon juice (to taste), ½ the grated cheese, the cooked pasta, ½ the chopped basil, a sweetener (to taste), and seasoning. Loosen with the reserved pasta water until desired consistency.
What should be prepared from my kitchen to make Chicken Meatballs & Creamy Lemon Pasta?
Cake Flour, Chicken, Chicken Mince, Fresh Basil, Grated Italian-style Hard Cheese, Lemon, Milk, NOMU Provençal Rub, Onion, Spaghetti
How many calories does Chicken Meatballs & Creamy Lemon Pasta have?
782 calories
How much fat content does Chicken Meatballs & Creamy Lemon Pasta have?
grams